Ingredients
- 225g Unsalted butter, softened
- 2tsp natural vanilla extract
- 115g caster sugar
- 340g Plain flour
- 125g custard powder
- tbsp milk
- Bonne Maman Conserve or Hazelnut Chocolate Spread, or alternative jam
- Edible glue, gold glitter, sparkles and spray
Method
Heat the oven to 150°C, 130°C Fan, gas 2
In a medium bowl, beat together the butter, vanilla and sugar until creamy. Mix in the dry ingredients and enough milk to form a firm dough.
Knead the dough into a ball and put it between two sheets of baking paper. Roll out the dough as thinly as you can, about 5mm, then chill for 20 minutes.
Using crown shaped cutters, stamp out an even number of biscuits. Now stamp out a small round from the centre of half the biscuits to make the tops.
Mix together all the dough off-cuts and re-roll between the paper as before. Stamp out more shapes.
Once the shapes are cut out, arrange on 2 baking sheets lined with paper and chill for 10 minutes.
Bake the biscuits for about 10-12 minutes or until firm and pale golden. Cool on the baking sheet.
Using edible glue, decorate the top biscuits with edible glitter and sprinkles then spray with edible gold spray.
When cool, spread your favourite conserve, jam or hazelnut chocolate spread on the bottom biscuits and top with another, pressing them together. Spoon a little extra conserve, jam or spread into the centres.
